Ingredient of the Month // Rhubarb

Happy May Day everyone! And, it is also the first Thursday of the Month which means we are announcing May's Ingredient of the Month...

Rhubarb!

It didn't take me long to find a slew of pies and cakes and muffins that combine rhubarb with strawberry (another seasonal item right now) but I kept looking and found a delicious quinoa and arugula salad. We served it as a "side" dish with grilled chicken (coated quickly in tahini) but both Danny and I ate more salad than chicken!

Rhubarb will only be in season for a month at best and I plan on making this salad a few more times while I have the chance. I was also reading that it freezes really well so I might give that a shot.

Rhubarb, Quinoa and Mint Salad
(via NPR's Kitchen Window blog)

Ingredients
Quinoa Salad:
- 1 1/4 cup dried quinoa, prepared according to package directions
- 2 tbsp olive oil
- 1 tbsp honey
- 1 bunch scallions, thinly sliced, white parts only
- 5 ribs rhubarb, washed and sliced into 1/4 inch thick pieces
- 3-4 cups baby arugula
- 1 cup feta cheese
- 1/2 cup chopped fresh mint
- 1/2 cup sliced almonds, slightly toasted (optional)

Dressing:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tsp tahini 
- salt and pepper

Process
Prepare the quinoa as directed and set aside to cool when it is finished.

In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and sautee for 5-7 minutes until the rhubarb is tender. Remove the pan from the heat and allow to cool to room temperature.

In a large bowl, whisk together the dressing ingredients (olive oil, apple cider vinegar, tahini, salt and pepper). Add the cooled quinoa, the scallions and rhubarb and the remaining ingredients and toss to coat in the dressing. Serve cold or at room temperature.


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Color Me Domestic - Chickpeas Please

Tis the season of backyard BBQs and, especially after 4th of July weekend, you've probably had 19 pounds of potato, pasta and fruit salad. Not that it is a bad thing, but your taste buds will thank you for a change-up.

This recipe is from Chef, Author, Blogger Michael Natkin of Herbivoracious. It is light, well rounded and healthy. Plus it is incredibly easy to make!

Ten-Minute Chickpea Salad with Feta and Basil (from Herbivoracious)
Ingredients
 - 2 15oz cans of chickpeas, rinsed and drained
 - half a red onion, finely diced
 - half an English cucumber, finely diced
 - 1 jar roasted red or yellow peppers, coarsely chopped
 - 8 oz feta, crumbled
 - 1 garlic clove, crushed and minced
 - 1 handful fresh basil leaves, torn
 - 3 tablespoons fresh lemon juice
 - 1/4 cup extra-virgin olive oil
 - kosher salt
 - freshly ground black pepper

Process
Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice and olive oil in a salad bowl and toss well.

Taste it, add salt and pepper as needed.

Serve it. Or refrigerate it for a few hours.

Color Me Domestic - Tabouli Salad

It is always nice starting the work week on a Tuesday! I hope everyone had a nice Memorial Day Weekend.

You've probably had your fill of potato or pasta salads this weekend. But Memorial Day officially opens up the summer BBQ circuit and today's recipe will shake things up for your next one.

Tabouli (or tabbouleh, tabouleh or tabbouli) is traditionally an Arab salad but variations are found in several Mediterranean cuisines. The core ingredients are bulgur wheat, tomato, cucumber, onion, parsley, mint, lemon juice, olive oil and salt. The recipe below is how I usually make it but if you love any particular flavor in this salad more than another feel free to add more to your version!

Tabouli Salad (originally via The Food Network)

Ingredients

 - 1 cup water 
 - 1 cup fine cracked wheat (like bulgar)
 - 1 cup minced fresh parsley leaves
 - 1/2 cup minced fresh mint leaves
 - 1/2 cup finely chopped yellow onion
 - 3 tomatoes, diced
 - 2 cucumbers, seeded and diced
 - 3 tablespoons olive oil
 - 3 tablespoons lemon juice, or to taste
 - 1 teaspoons sea salt

Process
In a large mixing bowl pour the water over the bulgar wheat and cover for 20-30 minutes while other ingredients are prepped. Combine the oil, lemon juice and salt in a small bowl. Chop the herbs, onion, tomatoes, cucumbers and toss together in the bowl with the dressing. When the wheat is tender and all the water has been absorbed toss in the vegetables and dressing and chill for 30 minutes before serving.

This salad is the kind that is better the next day because all of those flavors work together. The onion is softened and the herbs are more potent. Make it the night before your party. Or, make a batch on Sunday and snack on it all week long!

Color Me Domestic - Al Fresco Spring Salad

Summer has arrived which has almost everyone outside as much as possible. It sure is true for me! When looking for a recipe for this mild evening I wanted fresh, seasonal ingredients and light but full flavors.

And thus the Al fresco Spring Salad was created.

Seasonal favorites, peas, asparagus and shallots are mixed in with cheese filled pastas and moroccan sausages and topped with a dressing of olive oil, lemon juice, lemon zest and mint.

What I love about dishes like this is you can add or subtract the pasta and the meat to fit your need and the flavors will still be excellent. When I make a "salad" for dinner I do always try to beef it up with a grain and a protein.

Al fresco Spring Salad (adapted from Fit Bottomed Eats)

Ingredients

 - 2 1/2 cup fresh peas, shelled (frozen acceptable but not ideal)

 - 1 bunch of asparagus, trimmed into 1-inch pieces

 - 1 small shallot, thinly sliced

 - 1/2 cup fresh mint leaves, cut into small strips

 - 1/4 cup extra virgin olive oil

 - 1 lemon, zested then sliced and juiced

 - salt & pepper to taste

 - 1 package of refrigerated cheese stuffed pasta (optional)

 - Moroccan or Mediterranean style sausages (lamb, chicken, beef) (optional)

 - grated Parmesan cheese (optional)

Process

Bring a small pot of salted water to a boil. If you're making pasta bring a second pot of salted water to a boil that is big enough for your pasta.

While water warms up, cut up asparagus and set aside. Shell peas (probably not a bad idea to do this before you start the water as it can take a while) and set aside. Also cut shallot and mint then zest and juice your lemon. Toss shallot and lemon juice together. Set aside zest and mint (can be in the same bowl).

Grill sausages if you're using them.

Prepare an ice bath and place strainer in sink.

Once small pot of water boils add fresh peas and cook for 2 minutes (if using frozen follow directions on package). At 2 minutes drain peas and transfer them immediately to the ice bath. Re-strain the peas out of the ice bath after they've sat for a few minutes and fish out any ice chunks. Pat peas dry with a paper towel and put in serving bowl.

Re-fill pot with salted water and bring to a boil. Prepare another ice bath. Now it is time to cook the asparagus for 2 minutes. At 2 minutes drain asparagus and transfer immediately to ice bath. Re-strain the asparagus and pat dry with a paper towel and mix with peas in serving bowl. 

Toss together peas, asparagus, shallot, lemon juice, olive oil, mint and lemon zest and any additional ingredients you've added. Top each serving with a pinch or two of cheese and enjoy!